Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2014-05-20T15:28:54Z
dc.date.accessioned2022-10-05T16:51:23Z
dc.date.available2014-05-20T15:28:54Z
dc.date.available2022-10-05T16:51:23Z
dc.date.created2014-05-20T15:28:54Z
dc.date.issued1998-01-01
dc.identifierJournal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998.
dc.identifier0022-1147
dc.identifierhttp://hdl.handle.net/11449/38623
dc.identifier10.1111/j.1365-2621.1998.tb15666.x
dc.identifierWOS:000072310100009
dc.identifier9457081088108168
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3909918
dc.description.abstractBased on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior.
dc.languageeng
dc.publisherInst Food Technologists
dc.relationJournal of Food Science
dc.relation2.018
dc.relation0,827
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectegg yolk
dc.subjectfreezing
dc.subjectgelation
dc.subjectadditives
dc.subjectviscoelasticity
dc.titleViscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
dc.typeArtigo


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